Chilled almond and garlic soup


Preparation info

  • Serves


    • Difficulty


Appears in

Orchards in the Oasis: Recipes, travel and memories

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

  • About

Freshly ground almonds make all the difference to the flavour of this Spanish soup, which my mother taught Maria how to make. I recall her pounding almonds laboriously with a stone pestle and mortar, but of course we can use a food processor. When you are able to use mild, sweet, new season’s garlic, you won’t need to add the sugar.


  • 2 large heads of garlic (as fresh as possible)
  • 1 large Spanish onion
  • 1 litre


Break apart the heads of garlic and give the cloves a bash so the peel comes off easily, but leave them whole. Peel the onion and chop roughly. Put the garlic cloves and onion into a large saucepan and add 300ml of the milk. Bring up to bubbling, then lower the heat, cover the pan and simmer very gently for about 25 minutes, until the garlic and onion are really soft.

Stir in the sugar